Authentic Black Bean Posole recipe
Mexican Posole Recipe
This is not the average posole recipe. This is a black bean posole recipe like no other posole you have yet tried. If you like black beans and you like posloe, you will love this Mexican posole recipe. Fresh and dried cayenne peppers provide a combustible jolt to this tomato based stew of beans and hominy.
A classic posole will be more plain and less spicy than the posole recipe I present to you, and if you love the rich, flavorful, and spicy qualities of a good Mexican posole, this recipe can be refrigerated for up to five days and taste even better each time to take it out to reheat.
This authentic posole recipe is particularly comforting on a cold and rainy day. It could easily become a new comfort food.
Black bean posole goes well with cold Mexican beer, Horchata or plain water.
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- 1 tablespoon canola oil
- 1 medium yellow onion, diced
- 1 red bell pepper, seeded and diced
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 2 fresh cayenne chili peppers, seeded and minced
- 1 can (28oz) tomato puree
- 1 can (15oz) black beans, drained
- 1 can (14oz) corn hominy, drained
- 1 tablespoon dried oregano
- 1 tablespoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- In a large saucepan, heat the oil. Add the onion, bell pepper, celery, garlic and cayenne chili peppers and cook, stirring, for 5-7 minutes over medium high heat. Stir in the tomato puree, beans, hominy, 1/2 cup water, oregano chili powder, cayenne pepper, salt and bring to a simmer. Cook for 15 minutes over medium low heat, stirring occasionally. Remove from the heat and let stand for 5 minutes before serving.
- Ladle the posole into bowls. Serve with corn bread or flour tortillas.
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